Royal Seafood Casserole(May Be Prepared Ahead Of Time.)
- 2 (10 1/2 oz.) cans condensed cream of shrimp soup
- 1/2 c. mayo (Hellmann's)
- 1 small onion, grated
- 3/4 c. milk
- salt and white pepper
- 1 tsp. ground nutmeg
- 3 lb. raw shrimp, cooked and cleaned
- 1 (7 1/2 oz.) can crabmeat, drained
- 1 (5 oz.) can water chestnuts, sliced and drained
- 1 1/2 c. diced celery
- 1 1/3 c. uncooked rice, cooked until dry and fluffy
- paprika
- slivered almonds
- In a large bowl, blend soup into mayo until smooth.
- Add onion, then milk.
- Season heavily because rice is bland and so is seafood. When well seasoned, combine with other ingredients except paprika and almonds.
- Check seasonings; add a few tablespoons milk if mixture seems dry.
- It should be moist.
- Turn into a large shallow buttered casserole.
- Sprinkle with paprika.
- Scatter almonds generously over top.
- Bake, uncovered, at 350u0b0 for 30 minutes or until hot and bubbly.
- Freezes well.
- Serves 10.
condensed cream, mayo, onion, milk, salt, ground nutmeg, shrimp, crabmeat, water chestnuts, celery, rice, paprika, almonds
Taken from www.cookbooks.com/Recipe-Details.aspx?id=603884 (may not work)